6 CHEESE MAKING. 
11. Effect of Fat on Quantity of Cheese. 
About five and a half to six pounds of cheese can be ob- 
tained from one hundred pounds of separator skim milk, the 
amount depending on the amounts of water and casein in the 
cheese. Butter fat will carry about a tenth of its weight of 
water with it into the cheese. A rough way of estimating the 
probable yield of cheese from milk of a certain test would be to 
multiply the per cent of fat by 1.1, and add 5.7 (the average 
amount of cured cheese obtained from 100 lbs. of separator 
skim milk). For instance, from 3 per cent milk there would b2 
obtained 31.1=3.3 plus 5.7 equal to 9 lbs.; and from 4 per 
cent milk, 4x1.1—4.4 plus 5.7 equal to 10.1 Ths. 
A somewhat more accurate method is as follows: Green 
cheese contains, on the average, 37 per cent water and 63 per cent 
solids. By dividing 100, the total per cent of solids ana water, 
by 68, the per cent of solids in the cheese, we obtain the factor 
1.58. Of the solids not fat, the casein and ash going into the 
cheese forms about one-third. Some fat is lost in the whey, so 
that, on the average, about 91 per cent of the fat goes into the 
cheese. The following formula will accordingly give the pounds 
of cheese obtainable from a hundred pounds of milk: 
1.58 Gas au Fat +.91 Fat ) 
Example: Solids not fat 8.92, Fat 4 per cent. 
8.92 +3—2.74 or % solids not fat. .91 of 48.64. 
3.64+2.74=—6.38 or the total solids X 1.58=10.08 pounds of cheese. 
No rule for calculating the yield of cheese from a given 
amount of milk can give absolutely correct results cn account 
of varying factors, as will be explained later. 
iz. Yield of Cheese from Milk of Different Composition. 
Dairy school students who work for dairy certificates are 
often required to report their: work each month on blanks fur- 
nished them. From 347 such reports covering 40,900,890 
pounds of milk made into 3,800,000 pounds of cheese, the fol- 
lowing table has been prepared :* 
*Wleventh report Wisconsin Experiment Station, p. 142. 
